CLOS STEGASTA Mavrotragano

RED WINE

Vintage 2013

WINETASTING NOTES

Deep red color. Pepper, spice and dark cherries nose with oaky aromas. The mouthfeel is rich, complex and generous, with long lasting finish. Great ageing potential.

100%
Mavrotragano
YIELD
20 hl/ha
ALCOHOL
14,5%

LOCATION

Rasonas
37.586992, 25.196623

Tiniaki Ampelones - CLOS STEGASTA Mavrotragano terroir OPEN IN GOOGLE MAPS

YEAR 2013

Mild winter, with a few drops of rain. 

Two days of snow during January. Bud break came early in the beginning of March. Sunny weather during flowering. Strong winds blew in July during veraison. Until harvest, we had hot and sunny days and low temperatures during the night, with more than 12°C difference with the daytime. August was the hottest month.

 

VARIETY

100% Mavrotragano

SOIL

Sandy clay with granite bedrockk, organically grown grapes

ALTITUDE

400 m.
PLANTATION DENSITY 11,500 vines/ha
ORIENTATION North-east
YIELD 20 hl/ha
HARVEST DATES 03-10/09/2013
ALCOHOL 14.5%

 

Tiniaki Ampelones - CLOS STEGASTA Mavrotragano Winemaking 2013
WINEMAKING 2013
Rasonas area

Whole bunch grapes were gently put in 3.5 tones open wooden vats.

To gain more terroir expression, we used indigenous yeasts for the fermentation. The temperature was controlled. Malolactic fermentation was completed in barrels. The wine matured for 16 to 18 months in French oak barrels, 30% of which were new.

CLOS STEGASTA MAVROTRAGANO

Ravioli stuffed with hare stew.

INGREDIENTS

For the dough
·  600 gr. flour type 00
·  6 eggs
·  Olive oil
·  1 teaspoon of salt 


Knead all ingredients and let the dough rest for 1 hour.

For the filling:

·  1 hole hare without head and offal
·  800 gr. small peeled onions
·  3 cloves of garlic
·  Allspice
·  3 bay leaves
·  3 fresh rosemary sprigs
·  Chicken broth
·  2-3 tablespoons of tomato paste
·  500 ml mavrotragano


INSTRUCTIONS

Cook the hare with all ingredients at 150 degrees for 3-4 hours in a very well covered pot.
When ready, remove very carefully the onions and the hare and strain the sauce.

Once the meat is cooled, remove the bones and chop it into small pieces.
Shape the dough to ravioli and fill them with the small pieces of meat.
Boil the ravioli for 3-4 minutes in salted water and then place them in a heated pan with the sauce and the onions for a few minutes.
Serve with coarsely grated Tinos gruyere.

 

Adonis Psaltis
Restaurant: Itan ena mikro Karavi
www.mikrokaravi.gr

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